I had an excess of root vegetables leftover from the tagine we made for dinner with our vegetarian friends G&T.
On a whim, I peeled and diced them all (we had half a butternut pumpkin, a large sweet potato, a handful of small Desiree potatoes, and a large swede), then tossed them in a little oil and salt and baked them in a 200C oven until tender.
Some of the pumpkin, potato and sweet potato were combined with half a thinly sliced fennel bulb (the last one from our garden for this season) and some of our home marinated feta, before being simply dressed in a little extra virgin olive oil and white balsamic vinegar…
Inspired by my friend Em’s recent post, I turned the remainder into a thick soup. After frying a chopped onion in a little oil, I added the roasted vegetables and a container of frozen chicken stock (homemade), and brought the pot to a boil. An immersion blender smoothed it all to a creamy consistency, and we served it with lemon oil infused sourdough croutons…
It was nice not to have to waste our excess veggies. When I made this a few weeks ago, we were having unseasonally cold weather, and the warm salad and comforting soup really hit the spot!
Fig Jam and Lime Cordial 
It all looks delicious!
That’s one of our favourite meals. We’re having a version of it tonight so I will raise a spoon to you.
Alan would eat it every night if he had a choice!
Delicious! Roasted butternut squash is one of my favorites.
Outstanding job! loved the soup and the lemon oil infused croutons… what a nice idea, I should do that on our next Caesar salad…
Hope you are having a great time getting ready for the holidays, Celia!
I think I might become Oliver Twist and beg for more soup. Please, Ma’am.
I made roast pumpkin to go with dinner last night and at the last minute drizzled it with caramelised balsamic. I will never go back to plain. :)
Your soup and croutons have me licking my lips!
I was wondering if you had this when we had that cold snap. I love the sound of the dressing you had with the white balsamic vinegar. How handy to have homemade chicken stock in the freezer! Do you have a big freezer? You seem to have a lot of stuff in it. Mine is pathetic – fits a few ice trays and little more xx
Charlie, I run two freezers! Couldn’t manage our lifestyle without them! :)
It’s so nice to have that stash of stock at the ready Celia, it makes all the difference. The lemon croutons sound delicious indeed, what a lovely touch- yummo! Xox
Yummy Celia! I loved that you turned your roast veggies into a soup- isn’t that a fun trick? So effortless, especially with that immersion blender. Thanks for the shout out :)
I think I’m going to try making your fennel salad soon… you recently posted another version of this (with fresh oregano?) and I was drooling then. I love shaved fennel. My kind of dish!! xx E
Roasted root vegetables are my favorite and a staple of our winter menu! Yum!
Absolutely delicious, Celia, and so simple. Love the soup made from the roasted veg, I bet that was packed with flavour! Happy cooking love.
I often make this as dinner and it’s really filling and delicious. I also love adding the feta too!
I made this today! Great minds/cooks think alike. It is so good on a snowy evening!
Yummy! Looks delicious
Had to look up Swede, found out it is what we call rutabaga. Roasted veggies are so versatile and the roasting concentrates the flavor. It is cold and our ground is covered with over 8 inches of snow, how I would love a bowl of your soup right now to chase away the chills.
If you have basil you can make Mantuan squash soup (Minestra o passato di zucca alla mantovana) with the next pumpkin; of course I have a love affair with it!
Oh what a fabulous idea to make a soup. You used everything up & the result looks so pretty & I’ll bet tastes scrumptious. You’re so creative.
I love roast vegetable salad, I roast the veges in a large electric frypan in summer. I had not read your marinated feta post before and wonder if the bulgarian cheese is available in Perth, I will find out today. Thanks Celia I always learn from your posts.
Now why have i never thought of this, chg John is coming for lunch on wednesday, shall i make something like this? Yes! I think so. Then you will kiind of be having lunch with us as well! c
You’ve taken the humblest of veges, left over veges at that, and turned them into gourmet food. Alchemy at its best.
I love it Celia but I have to say my favourite bit is the lemon oil infused sourdough croutons. I could eat a bowl of them on their own any day!
What a great set of meals from your veggies! I love the idea of fennel thrown in to roasted root vegetables – such a great thought.
Love a good roast veggie soup! And especially love putting left overs to great use.
This is a great recipe to ensure there is no waste!
Mmm, I do so love roasted veggies of any kind. These are GREAT ways to make the most of them. :-)
It was a wonderful idea turning those leftover pieces into a hearty soup. So glad you make your own croûtons, too. They’re so much better – and mine aren’t nearly as flavorful as your lemon-y ones. I was going to say I couldn’t wait to try it but, having read Celi’s comment, I don’t think I’ll have long to wait. :)
Thank you all for your lovely comments! I hope you’re all having a fabulous December and hopefully getting a little more down time than I am! But it’s all good. :) xxx
[…] the world seem to be in tune and will cook similar meals at the same time. My friend Celia from Fig Jam and Lime Cordial posted a recipe for Roast Vegetables on the very day I planned to do some. It might not be so […]